Source: The Advocate – Baton Rouge, Louisiana – January 18, 2001
1 cup sliced almonds
3 cups semisweet chocolate chips, divided
3/4 cup heavy cream, divided
1/4 pound butter
1/4 cup raspberry liqueur
Pinch of salt
5 tablespoons granulated sugar, divided
1 tablespoon cocoa
1/4 teaspoon vanilla extract
Raspberries, chocolate curls or cocoa for garnish
Preheat oven to 300 degrees F.
Toast almonds until golden, about 10 minutes. Let cool.
Spray a (9-inch) springform pan with vegetable spray, then line with plastic wrap and spray the lining with vegetable spray.
Melt 1 cup chocolate chips and 1/4 cup cream over lowest heat. Remove from heat and stir in almonds. Spread in lined springform pan. Refrigerate.
In a saucepan, melt 2 cups chocolate chips and butter over low heat. Separate egg yolks and stir yolks and liqueur into melted chocolate mixture.
Beat egg whites with salt until stiff peaks form. Beat in 3 tablespoons sugar and continue beating until stiff peaks form. Stir 1/3 of the egg white mixture into chocolate in saucepan. Fold into remaining egg white mixture. Spread over first layer in springform pan. Refrigerate.
Put cocoa, 2 tablespoons of sugar, vanilla extract and 1/2 cup of cream in a bowl and beat until stiff. Lift mixture out of springform pan, remove plastic wrap and carefully place on serving platter. Spread cream mixture over top. Decorate with raspberries, chocolate curls or cocoa sifted through a doily to create a design.
Serves 12 to 14.